Homemade Chicken Pot Pie Soup In The Instant Pot Recipes

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CHICKEN POT PIE



Chicken Pot Pie image

This Homemade Chicken Pot Pie is made completely from scratch! It has a buttery, flaky crust and the most luscious chicken and vegetable filling!

Provided by Sweet Basil

Categories     Mom's Best 100 Easy Chicken Recipes

Time 2h10m

Number Of Ingredients 22

2 1/2 Cup All-Purpose Flour
1 Cup Unsalted Butter (very cold, cut into 1/2-inch cubes (2 sticks))
1 Teaspoon Salt
1 Teaspoon Granulated Sugar
8-12 Tablespoon Ice Water
1 Rotisserie Chicken (, meat removed and cut into cubes, see note)
1 Cup Carrots (, chopped)
1 Cup Frozen Corn
1 Cup Frozen Peas
1/3 Cup Unsalted Butter
1/2 Yellow Onion (, minced)
1 Stick Celery (, sliced)
2 Cloves Garlic (, minced)
1/3 Cup All-Purpose Flour
3/4 Teaspoon Salt
1/4 Teaspoon Pepper
1 Pinch Nutmeg
1 Teaspoon Fresh Thyme
1 3/4 Cup Chicken Broth
2/3 Cup Whole Milk ((or heavy cream for an extra creamy pot pie))
1 Egg
1 Teaspoon Water

Steps:

  • Place the flour, sugar and salt into a bowl and mix well.
  • Add the butter and using a pastry cutter or two forks, mix until the butter is pea sized.
  • Add the water, just a few tablespoons at a time, stirring gently with a fork until the dough is just coming together but is still crumbly. Test that the dough is ready by squeezing the dough in your hands until it holds.
  • Smash the dough together and separate into two balls.
  • Wrap in plastic wrap and rest in the fridge for 1 hour. Allow to sit out for a few minutes and then roll out dough.
  • Preheat the oven to 425 degrees F.
  • Roll out half of the dough into the pie plate. Set pie plate and remaining dough in plastic wrap in the fridge.
  • Place the carrots, corn and peas in a pan with just enough water to cover them. Heat over medium heat until soft, about 15 minutes. Drain.
  • Stir together the chicken and veggies in a bowl. Set aside.
  • In a large dutch oven or pot, add the butter and once melted add the onions, celery and garlic, cooking until translucent, about 3 minutes.
  • Stir in flour and seasonings, and herbs. Cook, stirring continuously for 30 seconds.
  • Slowly add the broth and milk, stirring frequently until thick. Remove from heat.
  • Stir in the chicken and veggies and pour into a pie dish.
  • Roll the remaining pie crust over the top and pinch the edges shut. Cut slits in the top of the pie.
  • Whisk together the egg and the water and brush it all over the top crust.
  • Bake for 30 minutes at 425 degrees F, or until golden brown.
  • Allow to cool slightly and serve!

Nutrition Facts : ServingSize 1 g, Calories 343 kcal, Carbohydrate 8 g, Protein 35 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 158 mg, Sodium 922 mg, Fiber 1 g, Sugar 2 g

INSTANT POT® CHICKEN POT PIE (CRUSTLESS AND GLUTEN FREE)



Instant Pot® Chicken Pot Pie (Crustless and Gluten Free) image

Make this delicious, flavorful, chicken pot (no pie) pie in your Instant Pot® pressure cooker. Not necessary to pre-saute the chicken or onions. No crust, wheat free, gluten free. Serve in bowls.

Provided by Jane Cooks It Up

Categories     Meat and Poultry Recipes     Chicken

Time 55m

Yield 6

Number Of Ingredients 14

1 ½ pounds chicken tenders, cubed
1 ½ cups chicken broth
1 ½ cups diced carrots
1 ½ cups diced celery
1 cup corn kernels
1 large onion, diced
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon poultry seasoning
½ teaspoon dried thyme
1 cup heavy cream
½ cup frozen peas

Steps:

  • Combine chicken, broth, carrots, celery, corn, onion, salt, garlic powder, onion powder, black pepper, poultry seasoning, and thyme in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 10 minutes more. Unlock and remove lid.
  • Stir in cream and peas. Select Saute function. Cook until thickened, 2 to 3 minutes.

Nutrition Facts : Calories 333.8 calories, Carbohydrate 16.3 g, Cholesterol 120.5 mg, Fat 18 g, Fiber 3.2 g, Protein 27.2 g, SaturatedFat 10 g, Sodium 814.2 mg, Sugar 5.3 g

INSTANT POT CHICKEN POT PIE SOUP RECIPE - (4.5/5)



Instant Pot Chicken Pot Pie Soup Recipe - (4.5/5) image

Provided by lindaauman

Number Of Ingredients 12

2 to 3 chicken breasts, cubed (about 1 pound) depends how much chicken you prefer
1/2 small to med. onion, diced
3 ribs of celery, chopped
3 large carrots, sliced thick
3 small potatoes, cubed (not too small so they don't over cook)
2 tablespoons butter or ghee
A dash or 2 of poultry seasoning
1/2 teaspoon salt or season to taste ( You can also use Season All instead)
1/4 teaspoon pepper or season to taste
12 oz. bag uncooked dry square pot pie noodles( I used Pennsylvania Dutch brand.)
7 cups chicken broth (heated up in microwave to speed up the pressure) or 7 cups of water mixed with 7 teaspoons of Chicken Base ( made with hot water) I added some chicken base to my chicken broth to make the chicken flavor more intense
1 10-oz bag frozen mixed vegetables, thawed and warmed

Steps:

  • Add a dash of pepper to the cubed chicken. Melt butter in pressure cooker on high saute. Next, lightly brown cubed chicken in pressure cooker for about a minute or Press the cancel/warm to cancel. Add onions, celery, carrots, potatoes, thyme, salt, pepper, uncooked noodles and broth mixture (in this order) Close lid and turn pressure cooker on HP and cook for 6 minutes. Will take around 10 to 15 minutes to come to pressure. Once finished open with quick release. Stir pot and stir in warm mixed vegetables.

HOMEMADE CHICKEN POT PIE SOUP IN THE INSTANT POT®



Homemade Chicken Pot Pie Soup in the Instant Pot® image

I find it so funny how the best-tasting recipe uses simple (and minimal) ingredients. No need for any fancy Nancy over here with this homemade chicken pot pie soup! Serve topped with a biscuit.

Provided by Steve

Categories     100+ Everyday Cooking Recipes     Instant Pot¨     Soups, Stews and Chili

Time 50m

Yield 6

Number Of Ingredients 11

3 tablespoons salted butter
1 medium onion, diced
1 clove garlic, minced
3 cups chicken stock
2 cups Peas and carrots, frozen, unprepared
2 (8 ounce) skinless, boneless chicken breast halves
2 teaspoons Italian seasoning
salt and ground black pepper to taste
½ cup milk
4 tablespoons cornstarch
½ cup heavy cream

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter and cook until transparent, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.
  • Add chicken stock, frozen vegetables, chicken, Italian seasoning, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Combine milk and cornstarch in a small bowl; pour into the soup and stir until incorporated. Turn Instant Pot® to warm and cook until soup has thickened, about 5 minutes.
  • Remove chicken and shred with 2 forks. Return meat to the pot, turn off the heat, and mix in heavy cream.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 14.7 g, Cholesterol 83.5 mg, Fat 15.6 g, Fiber 2.3 g, Protein 18.1 g, SaturatedFat 9.1 g, Sodium 472.4 mg, Sugar 2 g

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